Recipes Salads Green Salads Arugula Salad Arugula Salad with Olives, Feta and Dill 5.0 (1,340) Add your rating & review To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.More Green Salad Recipes By Michael Symon Michael Symon Instagram Michael Symon, Food & Wine's 1998 Best New Chef, grew up in a Mediterranean and Eastern European family. His boldly flavored, deeply satisfying dishes reflect both his heritage and Cleveland's spirit.His cooking style is also featured on the Food Network's Iron Chef, Burgers, Brew & 'Que, as well as ABC's resident chef program. Previously, he hosted the Emmy-winning TV show The Chew. He is also the author of six award-winning cookbooks, four of which have made the New York Times bestseller list. Food & Wine's Editorial Guidelines Updated on June 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: 10 Ingredients 1 red onion (very thinly sliced) 1 garlic clove (minced) 1 cup pitted kalamata olives (coarsely chopped) ½ cup plus 2 tablespoons extra-virgin olive oil ¼ cup plus 2 tablespoons red wine vinegar Salt and freshly ground pepper 3 tablespoons chopped fresh dill 1 cup crumbled Greek feta cheese (5 ounces) 14 ounces baby arugula (20 cups) Directions In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away. Rate it Print